Cranberry Orange Loaf

1 cup all purpose flour
½ cup oatmeal
1½ tsp. baking powder
1 tsp. each cinnamon; vanilla extract
½ cup egg whites
½ cup each: honey; skim milk
4 Tbsp orange juice concentrate/undiluted
1 Tbsp. prune puree
1 cup fresh raw cranberries 

Preheat oven to 350°. Lightly spray and flour a nonstick loaf pan. Combine the dry ingredients in a large mixing bowl; set aside. Combine the remaining ingredients except the cranberries, into a food processor or blender and blend smooth. Add cranberries and pulse so cranberries are chopped, Add cranberry mixture to dry ingredients and mix smooth. Pour into loaf pan and bake until done (test with a toothpick), about 40 minutes. Cool slightly and remove from pan. Cool on a wire rack. Wrap and store in the refrigerator. This bread is great warmed and served with cranberry sauce and drizzle of orange juice concentrate.

Makes 10 servings. Serving size: 2¾ oz. 
 
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Nutritional analysis per serving:

Calories 150
Calories from Fat 0
Saturated Fat 0g
Total Fat 0g
Cholesterol 0mg
Sodium  105mg
Total Carbohydrate 31g
Dietary Fiber 1g
Protein 4g
 
Exchanges: 1 bread, 1 fruit